Monday, 2 December 2013

CRUMBLE CAKES + VEGAN VERSION (DECEMBER MENU) / XMAS SWEET


WIKI NOTE: Polvorón is a very crumbly shortbread biscuit. It´s a typical Christmas sweet in Spain. 

TRADITIONAL SPANISH CRUMBLE CAKES: "POLVORONES"


YOU WILL NEED:  (for 2 baking trays approx.) *vegan recipe
400g wheat flour (plain or all-purpose) 
200g lard /*vegan margarine
150g icing sugar /*icing panela sugar or unrefined cane sugar, to sprinkle
Cinnamon powder, to sprinkle (optional)

LET´S COOK!
1. Preheat the oven to 180 º C around 15 minutes. Line a baking tray with greaseproof paper.
2. Add the white flour to a big saucepan over a medium heat. Mix it slowly with a wooden spoon, until brown. 
3. Put toasted flour in a big bowl and leave to cool. 
4. Put lard in a small saucepan. Warm gently, stirring until all melted. Set aside and leave to cool. 
5. Pour cold melted lard into the big bowl. Mix it well with a wooden spoon.
6. Add icing sugar. Mix it and knead for 10 minutes.
7. Let mixture dough  rest 30 min. 
8. Using hands, divide and roll mixture dought into small balls (same size approx.)
9. Carefully place onto the baking tray and flatt each ball a bit.
NOTE: balls will flatten out more during baking.
10. Bake crumble cakes for 30 minutes oven to low temperatute (approx. 140 º C).
11. Set aside and leave to cool. Sprinkle icing sugar over crumble cakes.
NOTE: Mix some icing sugar and teaspoon of cinnamon powder in a cup. Sprinkle mixture over crumble cakes (optional). 
12. Serve place it on Xmas plate.

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